CN115226779A - Plant-based oil for chafing dish and preparation method thereof - Google Patents
Plant-based oil for chafing dish and preparation method thereof Download PDFInfo
- Publication number
- CN115226779A CN115226779A CN202210657319.6A CN202210657319A CN115226779A CN 115226779 A CN115226779 A CN 115226779A CN 202210657319 A CN202210657319 A CN 202210657319A CN 115226779 A CN115226779 A CN 115226779A
- Authority
- CN
- China
- Prior art keywords
- oil
- plant
- chafing dish
- reaction
- solid fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
- C12P7/6436—Fatty acid esters
Abstract
The invention discloses plant-based oil for chafing dishes and a preparation method thereof, wherein the plant-based oil for chafing dishes is obtained by ester exchange reaction, and the components of the plant-based oil for chafing dishes comprise plant oil and solid fat; the vegetable oil is one or more of palm liquid oil, soybean oil and coconut oil; the solid fat comprises one or more of perhydrogenated palm oil and perhydrogenated soybean oil. The production process is simple, the reaction conditions are mild, the vegetable oil is used for replacing animal oil (beef tallow) containing cholesterol and trans-fatty acid as base material oil, the contents of the cholesterol and the trans-fatty acid in the product are extremely low, and the requirements of flavor, taste and texture in the hot pot can be met.
Description
Technical Field
The invention belongs to the technical field of oil for chafing dish, and particularly relates to plant-based oil for chafing dish and a preparation method thereof.
Background
With the development of economy and the improvement of the quality of life of people, healthy and green life styles are advocated by contemporary people, and delicious, nutritional and healthy food gradually becomes the basic requirement of contemporary people in catering. The beef tallow has strong fragrance of special animal oil and has excellent releasing and blending capability to fragrance substances in the spices, so the beef tallow hot pot seasoning occupies an important position of hot pot products. The beef tallow has a higher melting point range of 40-49 ℃ and high saturated fatty acid content, can form a stable beta or beta' crystal form, is in a stable solid state at normal temperature and has proper hardness, and provides a material basis for forming the retail square brick-shaped hotpot condiment in the market. However, the content of cholesterol in animal oil such as beef tallow is high, the content of trans-fatty acid also reaches about 5 percent, and excessive intake can increase the cholesterol in human serum, cause atherosclerosis and increase the probability of cardiovascular diseases, obesity and diabetes. The content of unsaturated fatty acid in vegetable oil is as high as 80%, the content of saturated fatty acid and cholesterol is extremely low, and the intake of saturated fatty acid and cholesterol can be fundamentally reduced when the vegetable-based oil is applied to food. On the other hand, as the beef tallow resource is limited and the price is high, the beef tallow directly has no competitive property with vegetable oil in price.
However, solid fat is required in the hotpot condiment to provide functionality, flavor, taste and texture, so that the processing requirements of plasticity and strong stability of the hotpot condiment are met, and the plasticity requirements cannot be met by directly using vegetable oil. In recent years, the ability of plant-based products to mimic and replace animal products in structure or taste has become a focus of research in the food field. Producers in the hot pot industry also look to the direction of converting edible vegetable oil into solid fat to produce nutritional and healthy plant-based oil for hot pots.
In order to improve the above problems, those skilled in the art have made some studies and developments. For example, CN202011446104.7 discloses an enzymatic transesterification method for simultaneously realizing short/medium/long triglycerides and long triglycerides; CN110100908A discloses a method for preparing peptide-rich flavor beef tallow by externally adding flavor raw materials into beef tallow base oil to increase flavor substances and active ingredients of beef tallow products and adding different functional protein peptides and dietary fibers. CN201910187115.9 proposes a fat composition containing basha fish oil, a preparation method and application in margarine, after enzyme catalysis molecule rearrangement, an isothermal curve of the fat composition is remarkably changed, and compatibility is obviously improved due to molecule similarity and crystallization speed after rearrangement. CN202110258898.2 discloses a butter substitute fat based on ester exchange and a preparation method thereof, and the obtained fat has flavor and taste similar to those of a pure butter bottom of a pot when applied to a chafing dish. However, the preparation of "tallow replacement fats" from vegetable-based fat stocks and meeting flavor, mouthfeel, texture, health needs has been challenging.
Disclosure of Invention
In view of the problems raised by the background art described above, the present invention has an object to: aiming at providing the plant-based oil for the chafing dish and the preparation method thereof.
In order to achieve the technical purpose, the technical scheme adopted by the invention is as follows:
a plant-based oil for chafing dish is prepared by transesterification, and comprises vegetable oil and solid fat; the vegetable oil is one or more of palm liquid oil, soybean oil and coconut oil; the solid fat comprises one or more of perhydrogenated palm oil and perhydrogenated soybean oil.
The invention also provides a preparation method for preparing the plant-based oil for chafing dish, which comprises the following steps,
s1, weighing vegetable oil and solid fat in a certain mass ratio: the vegetable oil is 0.2-0.5:2-2.5;
s2, heating the vegetable oil and the solid fat to be molten and uniformly mixing to obtain mixed oil;
s3, heating the mixed oil to a certain temperature, adding immobilized lipase to perform ester exchange reaction under the following reaction conditions, wherein the reaction temperature is 60-70 ℃, the stirring speed is 600-1000r/min, and the reaction time is 5-8h;
s4, after the ester exchange reaction is finished, inactivating enzyme and terminating the reaction;
s5, centrifuging the mixture obtained in the previous step, separating out immobilized lipase, and cooling the mixed oil to obtain the plant-based oil for the chafing dish.
Further, in S3, the temperature condition for adding the immobilized lipase is 55-60 ℃.
Further limiting, in S4, enzyme deactivation conditions are as follows, and enzyme deactivation is carried out for 10-20min at 90-120 ℃.
Further limiting, in S5, the centrifugation conditions are as follows, and the centrifugation is carried out at 6000-10000r/min for 5-15min.
The invention has the beneficial effects that:
1. the production process is simple, the reaction condition is mild, the vegetable oil is used for replacing animal oil (beef tallow) containing cholesterol and trans-fatty acid as base oil, and the contents of the cholesterol and the trans-fatty acid in the product are extremely low;
2. the plant-based oil for chafing dish provided by the invention can meet the requirements of flavor, taste and texture in the chafing dish.
Drawings
The invention is further illustrated by the non-limiting examples given in the accompanying drawings;
FIG. 1 is a graph showing a solid fat content of a sample in an example of a plant-based oil for chafing dish and a method for preparing the same according to the present invention;
Detailed Description
In order that those skilled in the art can better understand the present invention, the following embodiments are provided to further illustrate the present invention.
The invention relates to a plant-based oil for chafing dishes, which is obtained by ester exchange reaction and comprises the components of vegetable oil and solid fat; the vegetable oil is one or more of palm liquid oil, soybean oil and coconut oil; the solid fat comprises one or more of perhydrogenated palm oil and perhydrogenated soybean oil.
The invention also provides a preparation method for preparing the plant-based oil for chafing dish, which comprises the following steps,
s1, weighing vegetable oil and solid fat in a certain mass ratio: vegetable oil is 0.2-0.5:2-2.5;
s2, heating the vegetable oil and the solid fat to be molten and uniformly mixing to obtain mixed oil;
s3, heating the mixed oil to 55-60 ℃, adding immobilized lipase to carry out ester exchange reaction under the following reaction conditions, wherein the reaction temperature is 60-70 ℃, the stirring speed is 600-1000r/min, and the reaction time is 5-8h;
s4, after the ester exchange reaction is finished, inactivating enzyme for 10-20min at 90-120 ℃, and stopping the reaction;
s5, centrifuging the mixture obtained in the previous step at 6000-10000r/min for 5-15min, separating out immobilized lipase, and cooling the mixed oil to obtain the plant-based oil for the chafing dish.
Example I immobilized lipase was lipozyme tl IM, available from novicent (tianjin) ltd, at 0.3:2.2, weighing the fully hydrogenated soybean oil and the palm olein, heating to melt, and uniformly mixing to obtain mixed grease; and when the temperature of the mixed oil reaches 55-60 ℃, adding immobilized lipase Lipozyme TL IM (7 wt%) for transesterification, wherein the reaction temperature is 64 ℃, the stirring rate is 800r/min, the reaction time is 6h, after the reaction is finished, inactivating the enzyme at 90-120 ℃ for 15min, stopping the reaction, finally, centrifuging the mixture at 8000r/min for 15min, separating the immobilized lipase, and cooling the mixed oil to obtain the plant-based chafing dish oil 1.
Example II immobilized lipase was lipozyme tl IM, available from novicent (tianjin) ltd, at a rate of 0.3:2.2, weighing the fully hydrogenated palm oil and the palm olein, heating to melt, and uniformly mixing to obtain mixed grease; and when the temperature of the mixed oil reaches 55-60 ℃, adding immobilized lipase Lipozyme TL IM (7 wt%) for transesterification, wherein the reaction temperature is 64 ℃, the stirring rate is 800r/min, the reaction time is 6h, after the reaction is finished, inactivating the enzyme at 90-120 ℃ for 15min, stopping the reaction, finally, centrifuging the mixture at 8000r/min for 15min, separating the immobilized lipase, and cooling the mixed oil to obtain the plant-based chafing dish oil 2.
Example III immobilized lipase was lipozyme tl IM, available from novicent (tianjin) ltd, at a rate of 0.3:1.5:1, weighing the fully hydrogenated soybean oil, palm olein and coconut oil, heating to melt, and uniformly mixing to obtain mixed oil; and when the temperature of the mixed oil reaches 55-60 ℃, adding immobilized lipase Lipozyme TL IM (7 wt%) for transesterification, wherein the reaction temperature is 64 ℃, the stirring rate is 800r/min, the reaction time is 7h, after the reaction is finished, inactivating the enzyme at 90-120 ℃ for 15min, stopping the reaction, finally, centrifuging the mixture at 8000r/min for 15min, separating the immobilized lipase, and cooling the mixed oil to obtain the plant-based chafing dish oil 3.
For the samples obtained in the above 3 examples, the vegetable-based chafing dish oil 1, the vegetable-based chafing dish oil 2, and the vegetable-based chafing dish oil 3 were subjected to experimental comparison with commercially available beef tallow:
the melting point detection method comprises the following steps: GB/T12766-2008 animal fat melting point determination;
the detection method of trans-fatty acid comprises the following steps: measuring trans-fatty acid in GB 5009.257-2016 food safety national standard food;
the cholesterol content detection method comprises the following steps: measuring cholesterol in GB 5009.128-2016 food safety national standard food;
detecting the content of solid fat;
test one: melting point detection
Melting points of the samples in Table 1
| Sample (I) | Example 1 | Example 2 | Example 3 | Commercial beef tallow |
| Melting Point/. Degree.C | 49.4±0.18 | 48.32±0.25 | 48.83±0.11 | 44.3±0.16 |
By measuring the melting point data of commercially available beef tallow and examples 1-3, the melting point of the vegetable-based oil for chafing dish produced by the invention is increased by about 5 ℃, and the higher melting point enables the oil to be more tolerant to high transportation and storage temperatures, and reduces the generation of oil separation denaturation.
And (2) test II: trans fatty acid detection
Trans fatty acid content of the samples of Table 2
| Sample (I) | Example 1 | Example 2 | Example 3 | Commercial beef tallow |
| Content% | 0.45±0.05 | 0.28±0.03 | 0.65±0.1 | 4.67±0.37 |
By measuring the trans fatty acid data of commercially available tallow, examples 1-3, it can be seen that the plant-based chafing dish oil products produced by the present invention have greatly reduced trans fatty acids, which benefit from the use of fully hydrogenated vegetable oils.
And (3) test III: cholesterol content detection
TABLE 3 Cholesterol content of the samples
| Sample (I) | Example 1 | Example 2 | Example 3 | Commercial beef tallow |
| The content of the extract is mg/100g | 0.86.4±0.02 | 0.81±0.02 | 0.76±0.01 | 183±7.74 |
By measuring the cholesterol content of the commercial beef tallow and the examples 1-3, it can be seen that the average cholesterol in the plant-based oil for chafing dish produced by the present invention is reduced by more than 200 times compared to the commercial beef tallow, which shows the excellent low cholesterol property of the plant-based oil for chafing dish.
And (4) testing: solid fat content detection
Commercially available tallow, examples 1-3, was measured using Nuclear Magnetic Resonance (NMR), and the samples were melted;
2.5mL of the sample is put into a special glass tube, the sample is heated for 30min at 90 ℃ to eliminate the crystal memory of the grease, and the sample is quickly put into a water bath at 0 ℃ and is kept at the constant temperature for 1h;
after the liquid on the surface of the glass tube is wiped off by absorbent paper, the glass tube is quickly placed into a sample pool, the solid fat content is measured, and then the sample is placed at 10, 20, 30, 35, 40, 45, 50, 55 and 60 ℃ in sequence for 30min in a balanced way, and then the solid fat content is measured;
in FIG. 1, the SFC profiles of examples 1 to 3 and commercial tallow are shown and compared with the SFC profile of tallow;
as shown in FIG. 1, the SFC curves of the products of examples 1-3 have the same trend as that of commercial beef tallow at 10-50 ℃, and particularly, the SFC values of examples 1-3 are about 2 times higher than those of commercial beef tallow at 40 ℃, which indicates that the products have higher hardness and oil retention at 40 ℃;
therefore, the beef tallow substitute fat (plant-based chafing dish oil) prepared by the method has the characteristics of low trans-fatty acid, low cholesterol, nutrition and health, better high-temperature tolerance, simple production process, mild reaction conditions and suitability for market popularization and application, and meets the requirements of flavor, taste, texture and health.
The foregoing embodiments are merely illustrative of the principles of the present invention and its efficacy, and are not to be construed as limiting the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (5)
1. A plant-based oil for chafing dish is characterized in that: it is obtained by ester exchange reaction, and its components include vegetable oil and solid fat; the vegetable oil is one or more of palm liquid oil, soybean oil and coconut oil; the solid fat comprises one or more of perhydro palm oil and perhydro soybean oil.
2. A method for preparing the plant-based oil for chafing dish of claim 1, comprising: the preparation method comprises the following steps of,
s1, weighing vegetable oil and solid fat in a certain mass ratio: vegetable oil is 0.2-0.5:2-2.5;
s2, heating the vegetable oil and the solid fat to be molten and uniformly mixing to obtain mixed oil;
s3, heating the mixed oil to a certain temperature, adding immobilized lipase to perform ester exchange reaction under the following reaction conditions, wherein the reaction temperature is 60-70 ℃, the stirring speed is 600-1000r/min, and the reaction time is 5-8h;
s4, after the ester exchange reaction is finished, inactivating enzyme and terminating the reaction;
s5, centrifuging the mixture obtained in the previous step, separating out immobilized lipase, and cooling the mixed oil to obtain the plant-based oil for the chafing dish.
3. The method for producing the plant-based oil for chafing dish according to claim 2, characterized in that: in S3, the temperature condition for adding the immobilized lipase is 55-60 ℃.
4. The method for producing the plant-based oil for chafing dish according to claim 2, characterized in that: in S4, enzyme deactivation is carried out for 10-20min at 90-120 ℃.
5. The method for producing the plant-based oil for chafing dish according to claim 2, characterized in that: in S5, the centrifugation conditions are as follows, and the centrifugation is carried out for 5-15min at 6000-10000 r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210657319.6A CN115226779A (en) | 2022-06-10 | 2022-06-10 | Plant-based oil for chafing dish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210657319.6A CN115226779A (en) | 2022-06-10 | 2022-06-10 | Plant-based oil for chafing dish and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115226779A true CN115226779A (en) | 2022-10-25 |
Family
ID=83669959
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210657319.6A Pending CN115226779A (en) | 2022-06-10 | 2022-06-10 | Plant-based oil for chafing dish and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115226779A (en) |
-
2022
- 2022-06-10 CN CN202210657319.6A patent/CN115226779A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US9695384B2 (en) | Process for producing a glyceride composition | |
| US8603565B2 (en) | Oil-and-fat composition and plastic oil-and-fat composition | |
| Lee et al. | Health benefits, enzymatic production, and application of medium‐and long‐chain triacylglycerol (MLCT) in food industries: a review | |
| CN112931636B (en) | Beef tallow substitute fat, preparation method thereof and application thereof in hotpot condiment | |
| CN103999953B (en) | A kind of low-antiform acid modified grease composition and method of making the same | |
| CN103907736B (en) | Fat composition for chocolate coating | |
| CN114747637B (en) | Preparation method of beef tallow for chafing dish instead of fat | |
| CN111019979B (en) | Grease rich in low saturated fatty acid diglyceride and preparation method thereof | |
| WO2022156515A1 (en) | Dedicated trigylceride base oil for functional food, and preparation method therefor and use thereof | |
| JP2009195221A (en) | Oil-and-fat composition for frozen dessert | |
| CN112314709B (en) | Preparation method and application of synthetic breast milk triglyceride substitute by enzyme method | |
| CN101326941A (en) | Method for preparing low/non-trans fatty acid butterine/shortening basic oil | |
| JP2008289404A (en) | Oil and fat composition for roux | |
| US2892721A (en) | Synthetic butterfat and process of making same | |
| CN113073122B (en) | Method for preparing hot pot seasoning oil rich in medium-long carbon chain triglyceride by enzyme method | |
| CN111802477B (en) | Special grease for hard candies as well as preparation method and application of special grease | |
| CN103181417A (en) | Grease composition, composite grease composition, product and preparation method thereof | |
| CN115226779A (en) | Plant-based oil for chafing dish and preparation method thereof | |
| WO2017198176A1 (en) | Composition comprising dha grease, preparation method and use thereof | |
| CN108606086B (en) | Grease composition and preparation method thereof | |
| KR101969467B1 (en) | Improved method for preparing monoacylglycerol by using enzymatic alcoholysis | |
| JP2017225402A (en) | Mayonnaise-like food product | |
| CN105475517A (en) | Baking base stock oil capable of being easily absorbed by human body and making method thereof | |
| Cheong et al. | Lard‐based fats healthier than lard: Enzymatic synthesis, physicochemical properties and applications | |
| CN115024367B (en) | Breast milk structured fat simulating triglyceride composition and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication |